Foodie Friday recipe takes advantage of summer berries for a fast, not too sweet, dessert.

Black and Blue Berry Tarts (prep. time about 40 minutes. Makes 6 tarts. Yield can be increased by getting more than one box of tart pastry and increasing amounts of berries)

¼ C. sugar

1/4/ C. water

1 C. each black berries and blueberries

1 tsp. grated ginger

½ tsp salt

1 tsp. lemon juice

Grated rind from ½ lemon

1 tsp. corn starch

1 package puff pastry shells (6 per pack)

Bring water and sugar to a boil and reduce heat to a simmer.  Add the berries, ginger, salt, grated lemon rind and juice. Stir in corn starch Continue to simmer until the berries start to break down.  While that is happening, preheat oven to 375 and press the thawed pastry shells into a mini muffin pan.  Once the berries have softened but not to the point they disintegrate, scoop them out with a slotted spoon and set aside to cool a little.  The remaining syrup can be saved to use on pancakes or French toast. Spoon the berries into the tart shells and bake about 20 minutes until the pastry is golden brown and crisp.

Options: the tarts can be topped with powdered sugar, whipped cream or vanilla ice cream if desired.

(I saved out a few uncooked berries to top the tarts for garnish)